Persimmon Cookies III

Great for Christmas Cookies! A spicy and moist cookie made from persimmon pulp. Raisins and nuts make them extra special.

Original recipe makes 6 dozen


1/2 cup shortening
1 cup white sugar
1 egg
1 cup persimmon pulp
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts

  • PREP

    20 mins

  • COOK

    12 mins


    32 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.


Calories: 42 kcal
Carbohydrates: 5.9 g
Cholesterol: 3 mg
Fat: 2.1 g
Fiber: 0.2 g
Protein: 0.4 g
Sodium: 29 mg